Ginger and Lime Salmon Tartare
"An easy way to prepare raw fish for anyone loving sweet and sour flavors.
This tartare is meant to be served in appetizer spoons or small verrines but if you wish to have it as a unique starter, count about 4.5 oz salmon per serving and adapt the ingredients’ quantity accordingly.
Original recipe here: http://frenchcookingfordummies.com/2010/ginger-and-lime-salmon-tartare/"
- Ready In:
- 40mins
- Ingredients:
- 5
- Yields:
-
6 verrines
- Serves:
- 6
ingredients
- 15 ounces salmon fillets (skinless, boneless)
- 2 spring onions
- 1 inch fresh gingerroot (= 1 tablespoon grated)
- 1 non-treated lime
- 6 tablespoons sweet soy sauce
directions
- Clean and chop spring onions.
- Peel and grate ginger.
- Rinse and dry salmon fillets. Cut them into small dices (around 1/2-inch square).
- Combine salmon, spring onions, ginger and sweet soy sauce. Cover and leave in the fridge for at least 30 minutes.
- Serve in Chinese soup spoons, small individual ramekins or glass cups leaving marinade in the plate.
- Rinse lime and grate zest over individual portions.
- Squeeze lime, add on top and serve tartare right away.
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RECIPE SUBMITTED BY
I’m a French 28 years old working girl in Paris who enjoys cooking but has little time to do it. I’d like to share with you French recipes easy to make trying to keep in mind not to use too many weird ingredients you couldn’t find easily. Most of the recipes you’ll find on my blog are quick and easy to make. I love playing with recipes, trying out some new flavor combinations… I’ll share with you the successful ones as well as more traditional dishes.
